Italian Stuffed Squash - October 2019
Ingredients-
● 4 medium-small patty pan squash
● ¾ pound bulk Italian sausage
● 2 tsp extra virgin olive oil
● 1 small yellow onion, diced
● 1 clove garlic, minced
● ¼ cup dry white wine
● ¾ tsp salt
● ¼ tsp freshly ground black pepper
● 1/3 cup freshly grated Parmesan
● 1 14.5oz can petite diced tomatoes, drained
● 1 tbsp fresh chopped Italian herbs (rosemary, thyme, oregano, basil, sage)
Directions-
● Bring a large stock pot of water to a boil and boil the squash for 15-20 minutes until barely fork tender. When cool enough to handle, scoop out the seeds and a little of the flesh to make a cavity for the filling.
● Preheat the oven to 350 degrees
● In a medium skillet over medium-high heat, heat the olive oil and cook the sausage until no longer pink. Add the onion and garlic and cook until the onion is soft and translucent, 4-5 minutes. Add the tomatoes, herbs, white wine, salt and pepper. Bring to a boil, reduce the heat to medium and simmer, uncovered, for 7-8 minutes until most of the liquid is evaporated. Add salt and pepper to taste.
● While the mixture is simmering, prepare the squash. Fill the cavity of each squash with 1/2 of the mixture and top with 3 tablespoons of Parmesan cheese. Place the "lids" on top of each squash.
● Bake for 15-20 minutes or until the squash feels tender when squeezed or a fork can be easily inserted through the flesh. (See NOTE if using a different squash variety)
*** Patty pan squash is a variety of Summer squash. In this recipe it's first boiled and then stuffed and baked. You can also use firmer, Winter squash with a "lid" for this recipe (like acorn squash) but make the following adjustments: Do not boil first. Preheat oven to 400 degrees F and bake about an hour or until a fork can be easily inserted into the flesh.
